The Dish: Plan-ahead meals

Wednesday

Dec 18, 2013 at 11:14 AM

Can you all believe that it’s already Dec. 18 and that this is column No. 301? For those of you who missed The Dish last week, I was celebrating my 300th column. It is now back to business as usual and back to the kitchen.

Can you all believe that it’s already Dec. 18 and that this is column No. 301? For those of you who missed The Dish last week, I was celebrating my 300th column. It is now back to business as usual and back to the kitchen.

We have been running from basketball game to basketball game (sometimes two in one night) for a few weeks now, and I am really looking forward to Christmas break where a bit of a slower pace is in sight. I love my bleacher time, but meal planning is a nightmare. Trying not to cave in to the concession stand offerings and hold off until getting home is tough but knowing that I have a meal ready to roll when we hit the door is a pretty good incentive. This week, whether you are coming or going, running around buying last-minute gifts or just enjoying the fun of the season, get ahead of the curve with some of the recipes below.

Pasta Bake

4 cups pasta, any odds and ends you have around

1 pound ground beef

1 pepper, chopped

1 onion, chopped

1 cup sliced mushrooms or 1 small can, drained

2 jars spaghetti sauce

1 egg, lightly beaten

2 cups mozzarella cheese

Cook pasta according to package directions and drain. In a large skillet, brown beef, pepper, onion and mushrooms; cook and drain. Stir together beef mixture and pasta, jar of spaghetti sauce and egg. Transfer to greased 9x13 baking dish. Top with remaining jar of sauce and top with cheese. Bake uncovered at 350 degrees for 30 minutes. This can be stirred up ahead of time and refrigerated until ready to bake.

Nic’s Favorite Jell-O

2 (3 ounces) packages of raspberry Jell-O

2 cups hot water

1 large can crushed pineapple with juice

1 can whole cranberry sauce

1 cup celery, chopped

1 cup apples, chopped

1/2 cup nuts, walnuts or pecans

Combine all ingredients and chill. This recipe can be made into individual servings or put into a 9x13 pan.

Chicken Casserole

4 pounds boneless, skinless chicken, cubed

1 can mushroom soup

2 beaten eggs

2 cups chicken broth

4 cups crushed Ritz crackers

1 medium onion, diced

1 1/2 cups cubed cheese

1/2 can ripe olives, sliced

1/2 cup slivered almonds

Cook chicken until tender, add all of the remaining ingredients and mix well. Bake at 350 degrees for 40 to 45 minutes and cut into pieces. This casserole can be frozen until needed and serves 10 to 12. Thaw in refrigerator until ready to bake.